Miso Gravy in just 10 minutes! [Gluten Free Option]

A salty, savoury, incredibly flavourful miso gravy that’s on your table in 10 minutes or less. With just 6 ingredients, you can have this gravy whipped up in a flash.

This utterly delicious sauce is the perfect topping for your roast, mashed potatoes, poutine, stuffing and so much more!

Like my onion gravy, this miso gravy is filled with flavour, but even quicker to whip up if you need something in a hurry. Plus there’s no nutritional yeast as some of you have requested. The perfect addition to your Thanksgiving or Christmas menu. Or any time a gravy craving hits.

Ingredients + Substitutions

You’ll only need six ingredients to make it.

• Broth: Use a good quality, flavourful broth (like my homemade bouillon), as this will make up the bulk of your miso gravy.
• Miso paste: I like white miso, but if you prefer the stronger flavour of red, that works too.
• Flour: I like white whole wheat flour, but you may also use brown rice flour if a gluten free alternative is needed.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Add everything to a small pot and whisk to combine. (photos 1-2)

Then bring to a boil, reduce to medium heat to maintain a low boil and whisk often until thickened. (photo 3)

Serve warm with your favourite dishes.

Make Ahead + Storage

To make your miso gravy in advance, whisk everything together 1-2 days in advance and refrigerate. Then cook just before needed. Or you may cook it in advance and reheat on stove top.

Since the gravy thickens more as it cools, you may need a splash of broth to loosen when reheating.

Store leftovers in the refrigerator for up to 5 days and reheat on stove top.

You may freeze leftovers for up to 3 months in a freezer safe, air tight container. Make sure to let the gravy cool before storing.

Expert Tips

• Whisk the ingredients at room temperature (before starting to heat the gravy) so the flour doesn’t get lumpy.
• For thicker gravy, add an additional 1-2 tablespoons of flour.
• For gluten free, use brown rice flour.

More holiday recipes

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Buon appetito

Rosa

Recipe

Miso Gravy

A salty, savoury, incredibly flavourful miso gravy that's on your table in 10 minutes or less.

5 from 7 votes

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Course: Sauce

Cuisine: American, Canadian

Servings: 8 Servings

Calories: 26kcal

Author: Rosa

Ingredients

• ▢ 2 tablespoons white miso paste
• ▢ ¾ teaspoon garlic powder
• ▢ ¾ teaspoon onion powder
• ▢ ½ teaspoon yellow mustard
• ▢ ¼ cup white whole wheat flour or brown rice flour for gluten free
• ▢ 2 cups vegetable broth *use a salty/flavourful broth

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Instructions

• Whisk all the ingredients in a small pot and bring to a boil.
• Then lower heat to medium to maintain a low boil and whisk often until thickened. Serve warm.

Notes

Make sure to whisk the ingredients at room temperature (before starting to heat the gravy) so the flour doesn’t get lumpy.

For thicker miso gravy, add an additional 2 tablespoons of flour.

For gluten free, use brown rice flour.

Leftovers keep refrigerated in a sealed container for up to 5 days, or freeze air tight for up to 3 months. It will thicken as it cools, so loosen with a splash of broth or water, as needed and reheat on stove top.

Nutrition

Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 397mg | Potassium: 19mg | Fiber: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.